Serves 4-6: 1 yellow, 1 purple, ¼ blue 1 red
2-3 cups brown rice pasta
EVOO, for cooking
1 lb. lean ground beef or biso
2-3 cloves garlic crushed
1 red pepper, seeded and chopped
1 750 ml jar organic tomato sauce
1 cups shredded parmesan cheese
In a large pot of boiling water, cook pasta according to package directions until tender but still slightly firm to bite. Drain well.
Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spoon or spatula. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.
Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. Stir in the cheese until it melts. Serve.